Pickled Lemons

Pickling lemons is an age-old process that many cultures embrace as their own. While Parsi food does not include pickled lemons in the cooking itself, it is a favourite as an accompaniment. The trick to success is choosing the fresh young lemons with no blemishes and a thin skin. This ensures they are soft and supple and avoids any bitterness. They are called limbu / limoo in Hindi and Urdu and laymoon in Arabic. The Persians tend to pickle their limoo whole and use it